Carry out sampling operations in meat or poultry processing
Overview
This standard is about the skills and knowledge needed for you to carry out sampling operations in meat or poultry processing. Carrying out sampling operations in meat or poultry processing is important to the production of a final product that meets organisational and regulatory requirements. This standard applies to the activities specific to the obtaining and despatch of samples, for example residue, microbiological, disease and organoleptic abnormalities. You will need to be able to: • Determine the number, types, specific requirements for collection and dates for collection according to the sample request plan or requirement • Determine the suitability of meat or poultry for sampling, their origins and other relevant data to enable traceability • Identify and mark meat or poultry for sampling prior to slaughter • Clearly identify and label samples • Record the age, sex, identification number and breed of animal and obtain other information from farm and slaughterhouse records as required This standard is for you if you work in food manufacture and/or supply operations and are involved in carrying out sampling operations in meat or poultry processing.
Performance criteria
You must be able to:
Prepare to carry out sampling operations
determine that the number, types, specific requirements and date
for collection are as prescribed in sample request plan
check that samples are collected exactly as prescribed and at the
time specified in the sample request plan
check to confirm that sampling methods, materials and equipment
conform to the procedural specifications
monitor that only meat or poultry identifiable as suitable for
sampling, according to current requirements, and are intended for
human consumption are individually identified and marked before
slaughter
check that indisputable evidence is obtained of the origin of
animals
Obtain samples
check that samples required for a specified period are collected
during the period stated and spread as evenly as possible
throughout the period
check that organisational standard operating procedures are
followed when obtaining the sample
select meat or poultry which fit the information provided against
the sampling request
identify and label the sample with an adhesive label with the
description of the sample, sample reference number and the bar
code printed on it
record the sex, age, identification number and breed of the animal
sampled and obtain further prescribed information from farm and
slaughterhouse records as required
follow the procedures for maintaining the security of samples,
integrity of samples and continuity of evidence
Store and despatch samples
attach relevant labels to sample according to regulatory and
organisational requirements
prepare the sample for despatch and send in accordance with
prescribed requirements and within the specified time
record the date of despatch of the sample and send to the
specified laboratory
follow the appropriate recording and reporting procedures where
there is a failure in collection of samples
follow organisational Food Safety Management Procedures
Knowledge and Understanding
You need to know and understand:
the importance of determining clearly the number, types, specific
requirements and dates for collection of samples
- why samples need to be collected exactly as prescribed and in
the month or quarter specified in the sample request plan
- the checks that need to be carried out to confirm that sampling
methods, materials and equipment conform to the procedural
specifications
- the importance of ensuring only meat or poultry species
identifiable as suitable for sampling, according to current
regulations, and are intended for human consumption are
identified and marked prior to slaughter
- how and why meat or poultry are individually identified and
marked before slaughter
- the importance of obtaining indisputable evidence of the origin of
animals sampled
- the safety systems and standard operating procedures to be
followed
- the importance of ensuring samples required for a specified
period are collected during the period stated
- why samples to be collected during a period should be spread as
evenly as possible throughout the period
- the importance and the requirements of organisational standard
operating procedures to be followed when obtaining the sample
- the importance of and the method of selecting animals which fit
the information provided against the sampling request
how and why the sample should be clearly identified and labelled
the importance of using the appropriate adhesive label with the
description of the sample, sample reference number and the bar
code printed on it
- the importance and the nature of the correct type of label to
accompany the sample and the importance of its secure
attachment
the method of preparing samples for despatch
the importance of despatching the samples in accordance with
prescribed requirements and within the specified time
why and how the date of despatch of the sample is recorded
the importance of despatching the sample to the specified
laboratory
- the procedure for dealing with a failure in collection of samples
and the appropriate recording and reporting procedures to follow
- the requirements to be followed in organisational Food Safety
Management Procedures